This is a simple black bean soup that we had for lunch, perfect for a cold, end-of-December day. It gets some color from the addition of potatoes, butternut squash, and carrots to the black beans. We served it with some cooked rice on top.

Colorful Black Bean Soup

1 onion, chopped
3 cloves garlic, chopped
2 bay leaves
1 tablespoon cumin
1 teaspoon curry powder (optional)
1/2 butternut squash, peeled and cubed
2 small potatoes, peeled and cubed
2 medium carrots, sliced
3 cups chicken stock or water
2 cans black beans (15.5 ounces each)
salt and pepper to taste
Cooked rice (optional)

Saute onions and garlic in olive oil for a couple of minutes until onions soften and become translucent.

Add squash, potatoes, and carrots. Cook for a further 3 or 4 minutes. Add chicken stock and black beans. Cook over high heat until it comes to a boil. Cover and reduce heat to low-medium. Simmer for 20-30 minutes, until vegetables are tender.

Ladle into bowls. Top with some cooked rice, if desired.